\t\t\t\tDet er blevet efter\u00e5r og snart er det ogs\u00e5 “Halloween” eller p\u00e5 dansk Allehelgensaften. Efter\u00e5r er ogs\u00e5 tiden hvor gr\u00e6skar er modne og lige nu kan man f\u00e5 en bred vifte af gode spisegr\u00e6skar. Her er en nem opskrift p\u00e5, hvordan man kan lave denne gr\u00f8ntsag. Der er flere spiselige gr\u00e6skar sorter, og de kan alle bruges, men bagetiden kan variere – m\u00e6rk efter med en gaffel, de skal v\u00e6re bl\u00f8de, men lidt fastere end en bagt kartoffel.<\/p>\n
1 spisegr\u00e6skar, skr\u00e6llet og sk\u00e5ret i tern
\nhvidl\u00f8g
\nfrisk ingef\u00e6r
\nlidt olie
\nevt. lidt citronsaft
\nevt. lidt chilipulver
\nsalt og peber<\/p>\n
Sm\u00f8r bunden af et ovnfast fad eller bradepande med olie og riv ingef\u00e6r ned i. Pres hvidl\u00f8get ned i ingef\u00e6ren og bland det, mens det fordeles. H\u00e6ld\/pres evt. lidt citron og tils\u00e6t en smule chilipulver som ogs\u00e5 blandes godt med resten. L\u00e6g gr\u00e6skartern ud over og bland nu det hele grundigt – brug h\u00e6nderne.<\/p>\n
S\u00e6ttes i varm ovn p\u00e5 180 grader i 30 – 60 minutter, alt efter st\u00f8rrelse p\u00e5 ternene og\u00a0sorten.\u00a0<\/p>\n
Godt som tilbeh\u00f8r til de fleste k\u00f8dretter.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
\t\t\t\tDet er blevet efter\u00e5r og snart er det ogs\u00e5 “Halloween” eller p\u00e5 dansk Allehelgensaften. Efter\u00e5r er ogs\u00e5 tiden hvor gr\u00e6skar er modne og lige nu kan man f\u00e5 en bred vifte af gode spisegr\u00e6skar.\t\t<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[198,239,252],"class_list":["post-406","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-grskar","tag-hvidlg","tag-ingefr"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-6y","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=406"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/406\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}